Lasagna With Leeks And Roasted Red Pepper Recipe
Servings: 1
Ingredients
- Nonstick cooking spray
- 1 Tbsp. extra virgin olive oil
- 4 c. minced leeks
- 2 x red bell peppers, washed, cored, diced or possibly roasted red peppers, diced
- 1 lb mushrooms, cleaned and sliced
- 1/4 c. minced fresh basil
- 1/2 c. shredded fat-free or possibly light mozzarella cheese
- 1/3 c. grated Parmesan cheese
- 2 c. light ricotta cheese
- 1 tsp green peppercorns, crushed
- 3 c. favorite pasta sauce such as one with spicy red peppers
- 8 ounce no-boil lasagna noodles or possibly sufficient for 3 layers
- 2/3 c. Parmesan cheese
- 1/2 c. fat-free or possibly light shredded mozzarella cheese
Directions
- Preheat the oven to 350 degrees. Spray a 12-by-8-by-2 inch pan with nonstick cooking spray; set aside.
- In a large nonstick skillet, hot the extra virgin olive oil. Add in the leeks and saute/fry till they soften, about 5 min. Add in the red peppers and saute/fry an additional 3-4 min. Add in the mushrooms and saute/fry till they wilt and give off their juices, about 3-4 min. Stir in the fresh basil and set aside.
- Meanwhile, in a medium bowl, combine 1/2 c. mozzarella cheese, 1/3 c. Parmesan cheese, ricotta cheese and crushed green peppercorns. Mix well.
- First, spread about 1/2 c. of the pasta sauce on the bottom of the prepared dish. Place a layer of noodles on top of the sauce. Top with half the sauteed vegetables, 1 c. of the remaining pasta sauce and half of the cheese mix.
- Repeat with another layer using 1/2 c. of the remaining sauce. For the final layer, place a layer of noodles followed by the remaining pasta sauce.
- Sprinkle the top with the topping ingredients. Cover with foil and bake for 30-40 min or possibly till the vegetables are bubbly and the top cheese layer has melted. During the last 10 min of baking, remove the foil.
- Remove from oven and allow to sit for 10 to 15 min before serving. For a complete meal, serve with crusty Italian bread and a tossed green salad.
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